Crispy Leaf Potatoes

Preheat oven to 400F.

Using a mandolin slicer, thinly slice the peeled potatoes lengthwise.

Place the sliced potatoes in a large bowl. Using your hands, toss with butter (or duck fat), 2 teaspoons salt, black pepper and about 2 teaspoons of chopped rosemary until fully coated.

Carefully place the potatoes upright, from left to right, in a baking tray, until the tray is full. Do not pack in the potatoes too tightly, as this impacts the crispiness.

Bake for an hour, or until the potatoes are golden and crispy. Garnish with the remaining salt and the rosemary or oregano. Serve immediately.